My macaroni and cheese is simple and gets lots of flavor from the cheeses and ground chipotle. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum!
—Colleen Delawder, Herndon, VA
Takes: 25 min. • Makes: 8 servings
1 pkg. (16 oz.) small pasta shells
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 tsp. onion powder
1/2 tsp. ground chipotle pepper
1/2 tsp. pepper
1/4 tsp. salt
4 cups 2% milk
2 cups shredded sharp white cheddar cheese
2 cups shredded Manchego or additional white cheddar cheese
1. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot.
2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Per cup: 650 cal., 35g fat (22g sat. fat), 101mg chol., 607mg sod., 55g carb. (8g sugars, 2g fiber), 27g pro.